A quick and easy grill for a healthy, flavorful meal.
- 3-4 pounds Chicken (preferably pasture-raised)
- 3 Tablespoons Salt (to taste)
- 2 Tablespoons Pepper (to taste)
- 2 Tablespoons Garlic Powder (preferably organic)
- 2 Tablespoons Coconut Oil
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Preheat grill to 375°. Clean with a wire brush while hot (preferably). Then oil the cooking area with the coconut oil.
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Place defrosted chicken in a casserole dish or sided baking sheet, trim excess fat from chicken, and then season on top and bottom with chosen spices and herbs.
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Distribute the chicken pieces on your grill with the biggest pieces in the hottest spots.
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Flip the chicken pieces after approximately 5 minutes for boneless chicken or 10 minutes for bone-in chicken pieces.
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After approximately 5 additional minutes for boneless pieces or 10 minutes for bone-in pieces, start checking the temperature on the smallest pieces first and remove from grill as the individual pieces reach 180°.
- Depending on thickness and size variation of bone-in pieces, a breast piece can need approximately 10 minutes longer to cook than a wing, so consider rearranging and flipping bigger pieces more than once.
- We like using either Tropical Traditions Expeller-Pressed Coconut Oil or Nutiva Refined Coconut Oil.
- Our favorite salt is Redmond Real Salt (Fine).